New Ideas a Try, (well for me anyway) Brisket!

Discussion in 'Beef' started by foamheart, May 9, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The basics;

    Small 10lb.+ packer, really a sad looking brisket. Trimmed so it would fit the small MES30 so it now weighs approx. 8.3 lbs.

    Rubbed w/ salt, cayenne, onion, garlic, and the magically mystical Tatonka dust! You know when I was in college I could not have said that, that way without getting raised eyebrows....LOL Wrapped and chilled 48+ hours,

    Re-rubbed with Tatonka dust and injected with broth and a little Claudes Brisket Marinade (for the zip!).

    Threw in a 220 smoker, with a mix or 75% pecan and 25% charcoal. Checked for smoke draft, with the reloader ajar and adjusted the discharge vent.

    What do you do if you have to always trim a brisket to get it to fit?


    Make Chili !! Good time for hotdogs too! I have always been a chili hound and brisket just lends it self perfectly to a big old pot of chili!

    Brisket, rubbed, injected, chilled, re-rubbed and ready for action! Sure wish I had got the MES40!


    Lighting a tray of pecan and charcoal (the first time I tried this it was a horrible failure, this time I cut back on the percentage of charcoal and it lites fine. Its just a learning curve.


    I thought ahead and put some pinto's to soak so I would be sitting on go with my sides when the brisket was ready, I also got the cole slaw made (its always better the second day)!


    The meat goes in at midnight Mahahahaha!!!! I come back in 20 mins to check everything and the smoke is chugging! Vent currently at full open.


    I reduce to 1/2 and I should have gone back and reduced to 1/4, but I didn't. My bunk was callin my name!


    Here's were I usually leave the reloader when using the AMPs to insure it gets the draft needed. Like I said, I had had troubles with the charcoal chips before. I learned that not chips burn the same, I don't know why it was such a revelation since no two woods do either.


    Now we have good smoke, and the meats been probed. We are talking 30 mins later at this point.


    Again I'll show where I place the AMP's, it gets much better air flow when placed directly between the reloader and the discharge vent. I set a grate on top of the reloader metal box and the AMPs on it.


    Exactly 7 hours later, I hit 175 degrees. Now is that not just the best looking thang you've seen this afternoon?


    When I stuck a fork in it to remove and foil, it squirted juice, I didn't say leaked juice, it squirted!

    This, this completely amazed me. I normally get 18 hours out of a tray of chips, I have gotten over twenty by regulating the vent.  That's a 7 hour smoke! If you ever want to see a complete burn, that's what they look like. The few black nuggets are the charcoal pellets.


    I pulled it, wrapped it and back in till it got up too 197. Towel wrapped and put in the Igloo noticed it start losing temp rapidly. I was expecting it to hold and slowly gain.  So I unwrapped and but back in the smoker, it had already dropped to 193.

    This time I let sit to 203 and its now in the box resting.

    I'll try and explain why I said New Ideas in the topic.

    I never injected before. Really never saw a need, but with re-learning to cook with this smoker and using all the good suggestions on the boards I decided to see what I think about it.

    I am foiling, I meant to paper wrap but I was too scatter brained when the alarm went off this morning an hour ahead of what I ad approximated. I never foiled but once I believe.

    Its Tatonka Dust, I have tried it before on brisket with mixed results. I misunderstood how to use it then, it was my first time and I thought Tatonka was a rub its more like a spice.

    I cooked the brisket upside down. I always smoke a packer cap up so those juices constantly baste the meal. Someone told me that fat is oil, and oil can't penetrate the water based liquid that comprises the meats structure. Oil and water can't mix without a catalyst.

    The oil just helps brown.

    Its the first charcoal pellet smoke. Looking forward to see if it is distinguishable.

    Also would ya believe I didn't have any homemade stock/broth, no canned stock, not even any crystal or bouillon!  I found a can of beef consume in the back of the pantry. So I tried it!

    I'll continue when I slice the brisket.
     
    Last edited: May 9, 2014
  2. sgtmonte

    sgtmonte Fire Starter

    Everything looks good.  Hope it works out for you.
     
  3. dandl93

    dandl93 Smoking Fanatic

    Foamheart looks like you should try new ideas more often great looking food.

    Dan 
     
  4. Looks good. I just picked up a amnps, can't wait to use it.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It has set about two hours, typing with a mouth full, sorry couldn't help myself. LOL The beans are still chugging right along but........ No bear shot till supper but he's the meat and that's what ya really want to see anyway.


    I wish I had a better camera, or an eye for taking pictures!


    Be back again, shortly!
     
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Brisket looks great , foam. Can't wait to see the chili. Nice work , brother.
     
  7. bruno994

    bruno994 Master of the Pit

    Second best thing about a brisket smoke, brisket chili!
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Sarg, its different. The brisket has little or no marbling which makes for a dry one. That's why I attempted the injection. Its a little dry, and not my regular flavor profile. Its not bad, its just different.
    Its like that Girl Scout song about make new friends but keep the old. If ya don't experiment sometimes you just get stale. Variety is the spice of life, but always ride the horse home that brung ya. 
    Thank you.

    The AMPs is a useful tool but like any tool it has to be mastered and watched. Remember not all pellets are the same, burn differently. It takes a decent draft to continue burning, and its best to regulate the exhaust to maintain a slow burn. I didn't last night with a new type pellet for me and poof its smoked 'em all fast! It could have been a wind storm also, that's what I am saying I didn't regulate it I went to bed.
     
    Last edited: May 9, 2014
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Ham, and the chili was in the first picture, made it last night. Here, a link to my last chili cook. They are all the same pretty much.

    http://www.smokingmeatforums.com/t/155706/cas-award-winning-chili
    I am not going to say anything about Texas and chili..... but Texas is where my recipe came from long before my Pop met my Mom. And its pretty good stuff, chili is. I always wonder though om the old trail drives it was beans or bacon or chili w/ bisquits . Beans are beans water and maybe some bacon rind, bacon is just hung cured meat, they could even sometimes find wild garlic on the trail. But where'd cookie find tomatoes on the trail for the chili?

    I always wonder about that.
     
  10. hambone1950

    hambone1950 Master of the Pit Group Lead

     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OK, here we go 6 hours after putting in the Igloo. Tatonka rubbed, comsume injected,


    So the Bear View. Tatonka rubbed, consume injected, Pecan & Charcoal smoked, tender brisket.


    With the brisket I ordered the pinto beans, cole slaw, pickle beets, slice of onion and a piece of store bought ready sliced bread.

    Note,  from the new ways, I learned.

    Tatonka makes a great bark!!

    The point on the bottom makes the point tenderer

    The injection makes the brisket more juicy (I am surprised)

    Consume really needed the water to use as a decent injection.

    Foiling, I really saw little difference except the density of the bark. 10 lbs in 12 hours, add a couple for resting at 220.

    I could never sell this as West Texas Brisket (Of course not, no mesquite!), but its a good alternative and we always new a change up to compliment the fastball.

    So I learned a lot.  Thanks for checking it out. BTW the desert is in the reefer chilling.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    OK, that is a fine looking meal. Looks like the new ideas were successful!

    Disco
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes sir Foam, looks great as usual.

    I havent tried a packer yet.  I really need too.
     
  14. Now that's a meal foamheart.. thanks for the information on the amnps it's very much appreciated. For my first run on the amnps I'm going to try and do it the same exact way you have it set up. I'm going to put a grill and amnps over the reload box and leave the reloader out like in your pic. Thanks again for your knowledge and the awesome pics!
     
  15. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Very nice Foam! That's a mighty pretty plate there friend!

    Red
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like a tasty meal!!! Nice Smoke Foam!
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, and welcome back! I should have taken pictures after I separated the point and cut both the proper way for presentation. But I am the only one judging and I was impressed.
    Thank you sir. I appreciate it.

    A packer is just a flat with a little extra. I have not made Burnt ends, I can remember them from long ago. My uncle always asked for them because he always wanted his beef cremated. Oh, he ate no fish fowl or pork, just burnt beef sacrifices. He died at 67, 10 years after his quad bypass. He told the doctor to give him the bypass because he heard somewhere that with the by-pass he could re-qualify for his pilots license. NOT!

    Anyway burnt ends used to be the trim the chef cut off the ends before slicing the meat. Dry and chewy and really spicy! LOL I still have to try cooking 'em out of the point.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir. One thing to remember! The grate is just balanced on the metal box, not held in place. I highly suggest you keep a potholder, towel, or cooking glove that way you have something insulated in case. You can forget about it once and cuss it! LOL You won't forget again....

    Good luck with your smoke, if I can help, just let me know.
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank sir, I sure wish I could take good pictures. But like I said somewhere else, the meat does all the work, I just allow it the opportunity. My only accomplishment was the pickle beets!
    Thank you Case. I bet it would have been better on a Mini! I was going to use another's formula with high temps, paper wrap, pickle juice, hanging meat and a drum pit. When it alarmed at 7AM, my mind just wasn't fast enough to think. It was just the automatic reactions.

    But I had a load of new variables to think about doing, so it was the old way.......LOL 
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks so juicy Foam! I wish I could get a packer around here. Great looking meal!
     

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